Grandma’s Sweet Corn

Sweet corn. Remember those candies you devoured as a kid? The ones that slipped your mind as you got older, until that magical moment when their memory floods back and you wonder how you ever forgot? Okay… maybe it wasn’t candy— it was sweet corn. Every summer, it grew just outside our front door because Dad always set aside a special plot. Instead of planting the last few acres with soybeans or field corn, he dedicated them to the sweetest, most unforgettable crop of all. Arguably one of America’s favorite vegetables, sweet corn. Even though it’s riding a fine line of actually being a vegetable, everyone loves it. Maybe you didn’t have your very own patch, but whether your mom got it from the store, a farm stand on the side of the road, or maybe even stole it out of someone else’s patch, it’s the “America’s Sweetheart” of vegetables and I can guarantee almost everyone has had it… and loves every second of it.

“At that time Jesus went through the cornfields on the Sabbath. His disciples were hungry and began to pick some ears of corn and eat them”

Matthew 12:1

Throughout my years, I watched my mom, grandma, and great-grandma all make it the same way. As I’ve gotten older and now cook for myself, I’ve realized nobody has been clued into the tips and tricks from the ladies who came before me. This recipe is sure to add a little razzle-dazzle to the already sweet and delicious ears you’ve recently acquired. If you’ve already looked at the recipe, then I’m sure you are thinking, how on earth is this small change in the way I already boil it going to make it any better? Well, I do agree I was skeptical myself. I’ve always loved to cook and was in college at the time. My boyfriend had brought me sweet corn fresh from his very own patch. I was out of the normal ingredients for the boil, so I just used water like the majority of home cooks. I’m here to tell you, yeah… that corn was good but nothing like the recipe that was handed down to me through three generations (that I know of). I have since vowed it as a sin to not give the sweet corn the devout respect and admiration it deserves when boiled and have made this old, boring recipe into my go-to when hot summers come around and sweet corn is abundant. Those who have tried it won’t let me make sweet corn any other way—it’s always a hit.

The Generational Corn Boil

1 large pot

1-2 Cups of milk (any dairy milk will do)

1/2 stick of butter

water

salt

1. To the large pot add milk then fill the rest of the way with water. Add butter and salt then bring to a boil.
2. Add as many ears that will fit without letting it boil over.
3. Boil corn for 10 minutes, then remove ears from boil.
4. Smother with butter, salt, and pepper then serve!

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Tips:

• Cut tips and bottoms off corn for an easier eating or cutting kernels off the cob.
• You can substitute milk with half and half or heavy cream.
• Not all corn will take 10 minutes so watch closely, but don’t babysit